Ayuzōsui 鮎ぞうすい
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | 鮎ぞうすい（あゆぞうすい） |
| Reading | Ayuzōsui |
| Home area | In the heart of the river, in the heart of the river. |
| Main ingredients | Thank you so much |
History and Origins
It's so delicious, so delicious, so delicious, and so sweet. It is said that in the past, it was one of the ways to enjoy a delicious meal after being hurt by capture and the marketability has been reduced. In Gifu Prefecture, where there are clean streams, such as Kigi, Nagagawa, and Kogawa, there are hundreds of thousands of them every year between June and October. There are two ways of fishing: "friendfishing" and "gay fishing" (but "friends fishing" is a way of using the habit of making a lot of territory, so that it's called "friend fishing.") On the other hand, "swinging" is a traditional fishing method that involves placing trees and bamboos in the river and fertilizing the footings. Near the main river in Gifu Prefecture there are many spots called "tourages" and many tourists will flock to it at the time of the drought. There's a place where you can taste fresh fresh freshly caught. The Japanese are often attached to the dish they taste in a restaurant where many dishes are served, including their "sourty" or "sour," which is served in many dishes.
When It Is Eaten
It is given as the last piece of a Chinese dish, a summer wind poem. They say that we have eaten and boiled to survive the summer heat, and that the unique chrysanthemum of the sauerkraut and sauerkraut is also best when we have no appetite.
How It Is Eaten
I've removed the dandelion from my bowl and then baked it, and I've eaten all the rice with water, and I've cooked all the juice and tasted it. It was also a valuable method of using cold rice.
Recipe — Serves 4
Ingredients
- 240 g cooked rice
- 2 ayu (sweetfish)
- 8 cups dashi stock
- a pinch green onion
- a pinch yuzu
- 1 tsp 1/2 salt
- 1 tsp soy sauce
Method
- I will remove the stirrup and roast it until the fire passes through the bowl. Get rid of the head and bones.
- We wash the cooked food in water and we cook the dishes.
- The soup is added to the soup and salt to boil it.
- Add citrus and citrus, and quickly boil it, add soy sauce and make the fire.
- I'll cut the rice into a thousand pieces. Also, cut into pieces to suit your taste, prefers to apply water for about five minutes or ten minutes, and then apply it to the process.
- I'll loosen up and add a thousand slices of rice and rice.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.